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Sweet potato & chicken curry

Sweet potato & chicken curry

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(113 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Chicken thighs are good value and tasty, just right for this healthy, versatile curry

Nutrition and extra info

Nutrition: per serving

  • kcal281
  • fat8g
  • saturates2g
  • carbs32g
  • sugars12g
  • fibre5g
  • protein22g
  • salt0.75g
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Ingredients

  • 500g sweet potato, peeled and cut into bite-size pieces

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless chicken thigh fillets, each cut into large chunks
  • 1 large red onion, cut into wedges
  • 2 tbsp rogan josh curry paste
  • 2 large tomatoes, roughly chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 125g spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.

  2. Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.

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Comments (114)

flowerycook's picture

75g of dried rice per person will add about 260 kcals to each portion when cooked. The exact calorie content will depend on whether you use basmati, long grain, brown or white, but no type of rice comes close to 692 kcals per serving made with 75g of dried rice.

kasiafronck's picture

I'm not sure that's right is it? 100g of cooked rice has approx 130 calories

Cooking Freak's picture
5

Just made this curry tonight, it's very tasty my 5 year old asked me if I can make this again. I decided to use a can of chopped tomatoes instead of 2 large tomatoes as mentioned by previous comments. The sauce was just right, I also used tikka paste instead of rogan josh. It's quick to make and ideal weekday meal to make when you've been at work.

jillbrain's picture
4

I upped the sweet potatoes (650gm), more onions and a tin of chopped tomatoes with garlic to serve 3. No rice or naan bread. It was truly gorgeous on a cold winters night, the sauce was thick, plentiful and flavourful. My wife had to go and fetch a spoon to scoop up every last drop.

chickens82's picture

Agree that it lacked sauce. Maybe a tin of tomatoes next time?

abbatia's picture

This has a really really nice flavour but we thought it lacked any sauce so it just seemed like a bowl of chicken and veg. We enjoyed it very much but won't make it again.

yumminesss's picture
5

OMG I thought this was great. Didn't bother with rice, but had garlic and coriander naans, beautiful!

sarah_mcneish's picture

This has become a family favourite. So easy and delicious!

kaseymitsuri's picture

Thank you very much for the recipe. I didn't follow it through, as I couldn't find the curry paste and instead found a curry jar thingie so wasn't sure about the proportions... But it was very nice :) Thank you

michaelaproctor's picture
5

this recipe is amazing, made the thai version last night and all plates were licked clean, i have added green pepper, handful of green beans and chilli flakes. it was delicious! it will certainly be made again :D YUM

thenjiweh's picture
4

Nice ! quite easy to make and yummy....I added a bit of chilie powder. :)

ma1mjb's picture
5

We love this and make it regularly!

oliviagetsthemessage's picture
2

I made the thai version and found it was really quite flavourless, there was the right amount of spice so it wasn't the paste but the dish really felt like it was missing flavour, i halved the ingredients to feed two so this may have been a cause.. on the bright side the chicken was wonderfully tender and its very filling for such a low cal meal as well as very nutritious, no need for rice or any other carbs. Will try again following normal recipe and see if that's better

emmaalexandra1's picture
4

Really yummy!! I did the thai version but I have made it twice so modified the recipe a bit. Use 4 heaped tsp of green thai paste and I used 100g of coconut cream rather than milk. Plus a red pepper it was amazing!!

catheriner2602's picture
5

Really tasty dish, not overly spicy

dollie_daydream's picture

Easy, Delicious AND healthy!!! This dish is plenty for four. I have cooked it twice for guests (so four of us in total) and have served with rice, Naan bread, Poppadoms AND mango Chutney. Both guests have said they are going to give this recipe a go :) Only change I made was to use three heaped tbsp of paste as the first time I made with the suggested two and was far too mild!

polc123's picture
2

Ignore that review - it was for the wrong dish!

polc123's picture
2

Tasted great once made however the potatoes took 45 minutes to cook in the curry before they were soft enough to eat! I had to remove the chicken part way through to avoid it becoming overdone.

ashlie's picture
5

used Korma paste and it was delicious. Think it would be even nicer with the paste suggested though :). Also used half butternut squash and half sweet potato to use up what I had in the fridge! A hit with the family, will definitely make again soon!!

katierkingston's picture
5

Delicious!!! Is this freezable?

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